… firstly an apology for the dreadful photography… the iphone is not the instrument a food blogger with any kind of reputation should use but I rushed back to London yesterday and I forgot to bring my camera… you’ll just have to imagine how beautiful these little souffle-type pots really look and more importantly just how incredible the kitchen smells, filled with the fug of baked eggs with cream, glorious Castello cheese and fresh spinach…
… I woke up this morning with a craving for something rich and creamy, you know how you do… i’m sure I was dreaming about cheese during the night because the good people at Castello sent me a very cute little hamper with some miniature cheeses in it and the thought of their creamy goodness must have seeped into my subconscious somewhat… the result was that by morning I was hankering for some cheese love…
cheese and spinach baked eggs pots
these are very very simple to make and from start to finish probably take less than 10 minutes… I used one egg per pot and one different mini castello cheese portion but you could use any creamy cheese, brie would be amazing or a stronger stilton would also be fab… the great thing about the castello cheese is that they are wrapped in their own seasoning so they work really well for a little hit of taste… I used the creamy blue, the creamy white, the black pepper halo and the chive… the addition of the spinach gives the little pots a bit of an ‘eggs benedict’ flavour and lifts them from the ordinary into the ‘really rather chic if you ask me’ camp…
… and yes, they collapsed the moment they came out of the oven but for those first few seconds they did look rather resplendent in all they puffed up glory!
4 large free-range eggs
100ml single cream
4 mini castello cheeses
a handful of spinach
you will need 4 ramekin style pots that are buttered and ramp the oven up to 200C
firstly wilt your spinach in a pan with a teeny dash of water, this should take seconds with the pan lid placed on top.
take a large bow, break one egg into it, add a splash of cream (roughly 2 tablespoons) and beat together with a fork, then add your cheese… if it’s a cream-cheese it should easily fork into the egg mix, if it’s a brie type cheese them simply break it into the egg.
pour the mixture into the ramekin and then add some spinach leaves if using or leave plain if the cheese is heavily flavoured, place on a baking tray… then move on to the next ramekin
once all four are done bake for 5 mins until golden and risen and serve immediately
eat and of course, enjoy!